Sourdough Seed Crackers
This recipe for sourdough seed crackers is a quick and healthy way to use sourdough discard.
Ingredients
- ¾ cup (200 g) discarded sourdough starter stirred down
- 3 tablespoons sesame seeds untoasted or toasted
- 2 tablespoons black sesame seeds
- 3 tablespoons pumpkin seeds
- 3 tablespoons hemp seeds
- ¼ teaspoon (1 g) fine sea salt can be omitted if needed
Topping
- ¼ teaspoon (1 g) salt for sprinkling on top
Instructions
- Adjust the oven rack to the middle position and preheat your oven to 325°F (162°C). Line a baking sheet with parchment paper or a silicone mat.
- Add the ingredients to a bowl and mix thoroughly until well combined. Use an offset spatula to spread the mixture in a thin, even layer onto the parchment paper. Sprinkle the top with salt.
- Bake for 10 minutes, then take the sheet out of the oven and score the crackers with a sharp knife or pizza cutter. Continue baking for an extra 20-30 minutes or until the crackers achieve a golden brown color. (Oven temperatures differ, so check the crackers after 20 minutes of baking to prevent over-browning.)
- Allow them to cool completely on the baking sheet before storing. Store in an air-tight container for up to one week at room temperature.
Nutrition
Serving: 1crackerCalories: 35kcalCarbohydrates: 2gProtein: 2gFat: 2g